Brisket Bourguignon

Ingredients

• 1 small bunch thyme
• 5 sprigs parsley, plus chopped leaves for serving
• 2 bay leaves
• 1 4-lb. piece untrimmed flat-cut beef brisket, excess fat trimmed
• 6 tsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided
• Freshly ground pepper
• 2 Tbsp. vegetable oil
• 4 oz. bacon (about 4 slices), coarsely chopped
• 8 oz. crimini mushrooms, halved, quartered if large
• 1 large carrot, peeled, coarsely chopped
• 2 cups frozen pearl onions (from a 14.4-oz. bag), thawed
• 5 garlic cloves, smashed
• 2 Tbsp. all-purpose flour
• 2 Tbsp. tomato paste
• 3 cups dry red wine
• 3½ cups low-sodium beef broth

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